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The management of the Just Like Home Restaurant has asked you to analyze some of its processes. One of these processes is making a single-scoop ice cream cone. Cones can be ordered by a server (for table service) or by a customer (for takeout). Figure 2.200 illustrates the process chart for this operation. Figure 2.20 Process Chart for Making Ice Cream Cones Process: Making one ice cream cone

The management of the Just Like Home Restaurant has asked you to analyze some of its processes. One of these processes is making a single-scoop ice cream cone. Cones can be ordered by a server (for table service) or by a customer (for takeout). Figure 2.200 illustrates the process chart for this operation. Figure 2.20 Process Chart for Making Ice Cream Cones Process: Making one ice cream cone

Practical Management Science
Practical Management Science
6th Edition
ISBN:9781337406659
Author:WINSTON, Wayne L.
Publisher:WINSTON, Wayne L.
Chapter2: Introduction To Spreadsheet Modeling
Section: Chapter Questions
Problem 20P: Julie James is opening a lemonade stand. She believes the fixed cost per week of running the stand...
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The management of the Just Like Home Restaurant has asked you to analyze some of its processes. One of these processes is making a single-scoop ice cream cone. Cones can be ordered by a server (for table service) or by a customer (for takeout). Figure 2.200 illustrates the process chart for this operation. Figure 2.20 Process Chart for Making Ice Cream Cones Process: Subject: Server at counter Beginning: Walk to cone storage area Ending: Give it to server or customer Step No. 1 2 3 4 5 6 7 8 0 9 10 11 12 13 14 Making one ice cream cone Insert Step Append Step Remove Step Time (min) 0.20 0.05 0.10 0.05 0.20 0.50 0.15 0.05 0.10 0.75 0.75 0.25 0.05 0.05 Distance (ft) 5.0 5.0 8.0 8.0 2.5 2.5 ● → X X X X X X X X X X X X X X Activity Operation Transport I Inspect Delay Store ▶ Summary Number Time of Steps (min) Step Description Walk to cone storage area Remove empty cone Walk to counter Place cone in holder Walk to sink area Ask dishwasher to wash scoop Walk to counter with clean scoop Pick up empty cone Walk to flavor ordered Scoop ice cream from container Place ice cream in cone Check for stability Walk to order placement area Give server or customer the cone Distance (ft) The ice cream counter server earns $10 per hour (including variable fringe benefits). The process is performed 10 times per hour (on average). The restaurant is open 363 days a year, 10 hours a day. a. Complete the Summary (top-right) portion of the chart. b. What is the total labor cost associated with the process? c. How can this operation be made more efficient?
Transcribed Image Text:The management of the Just Like Home Restaurant has asked you to analyze some of its processes. One of these processes is making a single-scoop ice cream cone. Cones can be ordered by a server (for table service) or by a customer (for takeout). Figure 2.200 illustrates the process chart for this operation. Figure 2.20 Process Chart for Making Ice Cream Cones Process: Subject: Server at counter Beginning: Walk to cone storage area Ending: Give it to server or customer Step No. 1 2 3 4 5 6 7 8 0 9 10 11 12 13 14 Making one ice cream cone Insert Step Append Step Remove Step Time (min) 0.20 0.05 0.10 0.05 0.20 0.50 0.15 0.05 0.10 0.75 0.75 0.25 0.05 0.05 Distance (ft) 5.0 5.0 8.0 8.0 2.5 2.5 ● → X X X X X X X X X X X X X X Activity Operation Transport I Inspect Delay Store ▶ Summary Number Time of Steps (min) Step Description Walk to cone storage area Remove empty cone Walk to counter Place cone in holder Walk to sink area Ask dishwasher to wash scoop Walk to counter with clean scoop Pick up empty cone Walk to flavor ordered Scoop ice cream from container Place ice cream in cone Check for stability Walk to order placement area Give server or customer the cone Distance (ft) The ice cream counter server earns $10 per hour (including variable fringe benefits). The process is performed 10 times per hour (on average). The restaurant is open 363 days a year, 10 hours a day. a. Complete the Summary (top-right) portion of the chart. b. What is the total labor cost associated with the process? c. How can this operation be made more efficient?
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